This rich and creamy Easy Peanut Butter Fudge is impossible to resist! It has that classic soft fudge texture and is the perfect treat for sharing any time of year, but we especially love it during the holiday season!
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We went to Mackinac Island, Michigan not long ago, which is famous for its incredible and numerous fudge shops. I basically tried every flavor I could get my hands on while we were there because I love the stuff! It was consistently all really, really delicious fudge that had a wonderful texture to bite into, and then it just melted in your mouth.
Peanut butter fudge was one of the flavors that surprised me. I'm not typically the biggest peanut butter lover unless there is also some kind of chocolate involved. but there was just something about the peanut butter fudge that was way better than expected!
After trying many methods for making fudge, we all agreed that this old fashioned fudge recipe won our hearts. I tried methods that used marshmallow cream or sweetened condensed milk, but this easy fudge recipe was just the best.
With its classic creamy texture and perfect balance of peanut butter flavor and sweetness, it is the best homemade fudge, and I know you're going to love it too!
If you love this easy peanut butter fudge recipe, you should check out my Old-Fashioned Homemade Peanut Brittle which has dozens of rave reviews, or these Frosted Peanut Butter Blondies!
Why We Love This Recipe
- This creamy fudge is made with only SIX simple ingredients you probably already have in your pantry!
- Customize your sweet treat to make any type of fudge, or add in different flavors like chocolate chips or nuts.
- It's a quick and easy recipe, with only 15 minutes of hands-on time!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Sugar - Two kinds are used in this peanut butter fudge recipe: light brown sugar and powdered sugar.
- Butter - Salted butter gives the best flavor and makes the best fudge. If you use unsalted butter, add an additional ¼ teaspoon salt to the mix.
- Milk - Whole milk works best for most recipes, but you could use something with a lower fat content (I have even used skim) and still have the fudge turn out well.
- Peanut Butter - For fudge, you want a creamy and smooth peanut butter like Jif or Skippy. Don't use "natural peanut butter" because the oils tend to separate, and it won't work as well.
- Vanilla Extract - For best results, use Homemade Vanilla Extract!
How to Make Peanut Butter Fudge
Prep: Line an 8x8-inch pan with parchment paper or an aluminum foil sling for easy removal and cutting once the fudge is set. If using aluminum foil, be sure to butter it so the fudge will come off more easily.
Cook: Combine the brown sugar, milk, and butter in a medium saucepan over medium-high heat. Cook while stirring frequently until the brown sugar and butter dissolve and the mixture comes to a boil. Boil for 2 minutes.
Mix: Remove from heat and stir in the peanut butter and vanilla until smooth and fully combined. Add the powdered sugar to a large, heat-safe bowl. Pour the hot peanut butter mixture over the sugar mixture. Beat them together with a hand mixer until fully combined, so that there are no lumps of powdered sugar remaining. Then transfer the fudge to the prepared pan.
Set, slice, & serve: Let set at room temperature for about 3 hours until it is set up before slicing into squares and serving.
Recipe FAQs
If your fudge comes out grainy or gritty, it's because the sugar didn't completely dissolve when cooking it. Try cooking it a little longer at a slow temperature and stirring less to make sure the sugar dissolves completely. Stirring too much can actually sometimes be a problem when making fudge because it can cause the sugar to crystallize after dissolving.
If your fudge comes out grainy or gritty, it's because the sugar didn't completely dissolve when cooking it. Try cooking it a little longer at a slow temperature and stirring less to make sure the sugar dissolves completely. Stirring too much can actually sometimes be a problem when making fudge because it can cause the sugar to crystallize after dissolving.
Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks. Fudge doesn't have to be refrigerated, but it will dry out if left exposed. I would recommend wrapping the fudge in plastic wrap once it has been cut, before putting it in an airtight container.
Yes! This fudge freezes beautifully! Just wrap it in a layer of plastic wrap, then again in foil to keep the moisture in. It will keep for about 2 months in the freezer. Thaw in the fridge or on the counter before serving.
What's the secret to good fudge?
This is an easy recipe, and your fudge WILL be delicious, but to get that perfectly soft and creamy texture, you need to make sure that the mixes are smooth throughout the process. The trick is to stir the mixture as it heats and combine it with the powdered sugar while it is still hot to ensure the ingredients are well mixed together as they melt.
Substitutions and Variations
- Crunchy Peanut Butter Fudge: Add chopped peanuts or sprinkle them on top for some extra crunch! I haven't tested it this way, but I bet you could even use chunky peanut butter instead of creamy.
- Oreo Peanut Butter Fudge: Mix in 1 cup of coarsely chopped up Oreos for a peanut butter cookie crunch fudge!
- Chocolate Peanut Butter Fudge: Make a batch of peanut butter fudge, then a batch of my Creamy Chocolate Fudge, and layer it or swirl them together in the same pan! You would want to go with a 9x13" pan if taking this approach.
- White Chocolate Peanut Butter Fudge: Make White Chocolate Fudge (just leave out the cranberries and pecans) and layer it or swirl it in with the peanut butter fudge.
- Peanut Butter & Jelly Fudge: This is next on my list to try, but I'm thinking you could use about ¾ to 1 cup of your favorite raspberry or strawberry jam and layer or swirl it with a batch of this peanut butter fudge. I would try making the fudge, then spreading half of it into a prepared pan and swirling it with half of the jam, then adding the remaining fudge and jam on top and swirling again to make sure it's evenly mixed for both flavors in every piece.
More Favorite Fudge Recipes
- Creamy Easy Chocolate Fudge
- Chocolate Chip Cookie Dough Fudge
- Rocky Road Fudge
- Candy Corn & Peanut Fudge
- Oatmeal Fudge Bars
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy Old-Fashioned Peanut Butter Fudge
Ingredients
- 2 cups brown sugar, packed
- ¾ cup whole milk
- ½ cup butter
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted to break up clumps
Instructions
- Line an 8x8-inch pan with parchment paper or an aluminum foil sling for easy removal. If using aluminum foil, be sure to butter it so the fudge will come off easily.
- Combine brown sugar, milk, and butter in a medium saucepan over medium-high heat. Cook while stirring frequently until the brown sugar and butter dissolve and the mixture comes to a boil.
- Boil for 2 minutes, then remove from heat.
- Stir the peanut butter and vanilla extract into the mixture until smooth and well combined.
- Add the powdered sugar to a large bowl, then pour the hot peanut butter mixture over it.
- Beat together with a hand mixer until combined and there are no lumps of powdered sugar remaining.
- Transfer the fudge to the prepared pan, and let it set at room temperature for about 3 hours.
- Allow it to cool completely before slicing it into squares.
Notes
- Storage: Store wrapped in cling film in an airtight container on the counter for up to 1 or in the fridge for up to 2 weeks.
- Freezing: Wrap your cooled fudge in a layer of plastic wrap, then again in foil to keep the moisture in. It will keep for about 2 months in the freezer. Thaw in the fridge or on the counter before serving.
Nutrition
This post was originally published in December, 2020. The photos and content were updated in November, 2022.
I remember my father-in-law years ago making chocolate fudge and adding cheerios to the mix at the end of the recipe to give a little more crunch to the fudge.. the fudge usually fell apart where the cheerios were, but it was still an enjoyable fudge. I am thinking of trying it with the peanut butter fudge.... Any thoughts, ideas or comments?
Super easy and super creamy! Was a big hit with the family. Will never do those “four ingredient” peanut butter fudge recipes again- this one is worth the additional ingredients!
This may be the best fudge I have made. Wonderful taste and perfect texture (I followed the directions exactly). I used almond milk instead of regular milk and vegan butter to make the fudge vegan. It was still perfect. Just make sure you time the 2 minutes starting from a full rolling boil and that you sift the powdered sugar and mix it until smooth. You won't be sorry.
I'm so glad you loved it and thank you for sharing your experience making a vegan version! That's so helpful to know!
The fudge tastes delicious! I’m wondering if I did something wrong though? The consistency is a bit too…peanut buttery? I thought it would harden up some but it’s still very very soft. Any ideas?
It is a very soft fudge, but if it's not setting up even after leaving in the fridge, try boiling for another 30-60 seconds to bring the temperature up a bit more. Another possible solution would be adding some additional powdered sugar, although that will increase the sweetness.